Being a person who loves to cook, I know using fresh herbs for cooking is the best for full flavor. However, having an abundance of fresh herbs this year, I found myself not able to use them quickly enough before they started to flower. So, that’s why I decided to dry my herbs this year.
There are a few different ways you can dry your herbs; oven-dry, food dehydrator or my favorite is air-dry. I prefer the air-drying method for my herbs, not only for the preservation, but I also love the way the bundles of herbs look hanging in my kitchen window and of course the aromas.
- When to harvest herbs: You should harvest your herbs in the morning hours when the temperatures are cool. Cut off your stems about 3″-4″ from the base of the plant, and be sure to snip off any stems that look like they are beginning to flower. This will prolong the life of your plant and encourage more growth.
- How to air-dry: Make sure your herbs are clean. Brush off any debris and rinse off if necessary, gently pat dry. Tie your herbs together with either twine or small rubberbands to make small bundles. Hang them in a well-ventilated area for approximately 2 weeks.
- How to jar: Once your herbs are completely dry, carefully place the bundles on a towel and gently remove the leaves from the stems. Place the dried leaves in an airtight container, I like using small anchor hocking jars like these.
- Storage: Store your jars in a dry cool place and enjoy your garden herbs throughout the next seasons.
Wishing you much success in your culinary adventures and thank you for reading,
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